2 tbsp. butter
1/4 c. sliced almonds
1 clove garlic, minced
1 can asparagus spears
1/2 c. shredded carrots
1 tsp. parsley

Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes stirring occasionally. Push aside in pan.

Add asparagus and carrots to other side. Cover; heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. Preparation time: 3 minutes. Cook time: 7 minutes.